Cacao Almond Butter Balls

These almond butter balls are amazing! I got the idea for these from Lana Purcell’s recipe for Raw Cherry Bombs which are also just as delicious!


¾ cup cacao powder
¼ cup LSA or almond meal
1 tsp cinnamon
¾ cup soft pitted medjool dates
3 tbsp raw honey
1 tbsp coconut oil
Around ½ cup almond butter refrigerated for at least 1 hour
Desiccated coconut for rolling the balls in


Put the cacao powder, LSA and cinnamon in a food processor and blend until combined. Now add the dates, honey and oil, then blend until it forms a dough like consistency.

Take little pieces of the dough, roll them into little balls then flatten them into circles. Place around ¾ of a teaspoon of the almond butter into the middle of each circle then close the dough around the butter and roll into balls.

Spread the desiccated coconut onto a chopping board and roll each ball in it until completely covered.

Place the balls onto a plate or tray and refrigerate.

I find they taste best if you wait about an hour for them to chill. Make sure you store any you don’t eat straight away in the fridge.

Note: try to resist eating too many before bed as the cacao can keep you up all night.

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